Seafood Enchiladas

Name: Seafood Enchiladas
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Mexican
Ingredients: 411 grams diced tomatoes; 710 milliliters chicken broth; 454 grams crabmeat; 1 teaspoons dried basil; 79 milliliters all-purpose flour; 12 10-inchs 10-inch flour tortillas; 1 teaspoons garlic, minced; 3 green chiles, chopped; 1 teaspoon ground cumin; 340 grams pkg. shredded Monterey Jack cheese; 118 milliliters onion, chopped; 1 teaspoons dried oregano; 12 servings salt and pepper to taste; 227 grams cooked shrimp; 177 milliliters sour cream; 1 teaspoon sugar

The recipe Seafood Enchiladas could satisfy your Mexican craving in around 45 minutes. One serving contains 430 calories, 25g of protein, and 17g of fat. This recipe serves 12. It works well as a main course. A mixture of chiles, chicken broth, cream, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the sour cream you could follow this main course with the Sour Cream Apple Pie as a dessert.

Instructions

Combine broth with flour in a saucepan. Cook over medium heat until thickened, stirring constantly.

Ingredients you will need

Broth

All Purpose Flour

Equipment you will use

Sauce Pan

Add tomatoes with juice, chiles, onion, garlic, sugar and seasonings. Bring to a simmer, stirring frequently.

Ingredients you will need

Tomatoes In Juice

Seasoning

Chili Pepper

Garlic

Onion

Sugar

Remove from heat.

Divide seafood and half of cheese evenly among tortillas; roll up and arrange seam-side down in a greased 15"x10" baking pan. Blend sour cream into tomato mixture. Spoon tomato mixture over enchiladas; sprinkle with remaining cheese.

Ingredients you will need

Sour Cream

Tortilla

Seafood

Cheese

Tomato

Roll

Equipment you will use

Baking Pan

Bake, uncovered, at 400 degrees for 15 minutes, or until cheese melts.

Ingredients you will need

Cheese

Equipment you will use

Oven

Equipment

Sauce Pan

Baking Pan

Oven

Ingredients

Servings:

411grams

diced tomatoes 710milliliters

chicken broth 454grams

crabmeat 1teaspoons

dried basil 79milliliters

all-purpose flour 1210-inchs

10-inch flour tortillas 1teaspoons

garlic, minced 3

green chiles, chopped 1teaspoon

ground cumin 340grams

pkg. shredded Monterey Jack cheese 118milliliters

onion, chopped 1teaspoons

dried oregano 12servings

salt and pepper to taste 227grams

cooked shrimp 177milliliters

sour cream 1teaspoon

sugar

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Williams Selyem Westside Road Neighbors Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 140 dollars.